I picked up a brie baker at the St. Augustine Fall Art Show from a great pottery artist. The idea of these is that they are small enough to fit a brie pie appetizer, oven-proof for baking but also with a nice flair in the pottery design to make them presentable to serve on... a one dish appetizer. Also, don't be fooled by the name, the brie baker can be used for brie, gouda or other similar type cheeses that melt with a nice consistency (recommend a nutty or buttery flavored cheese) and pair well with other ingredients.
So, on with the recipe that really worked well in the baker:
What you need:
1 small round of Danish Brie (4-6 oz)
2-3 Tbsp of Fig Preserves or Fig Spread (I love the Dalmatia Dried Adriatic Fig Spread or Fig Spread with Orange)
1/2 tsp butter or margerine
1 brie baker (or small oven-proof casserole)
Butter the bottom of the baker/casserole.
Cut the white "peel" off of the brie (you can leave it on but I think it leaves a bitter flavor)
Place brie (or gouda or other cheese) in the baker and coat completely with the fig spread.
Bake 350 until dish is bubblying and the cheese is somewhat melted.
Serve with Ritz-type butter crackers or as desired.
Enjoy!
TIPS: This works nice with cranberry, orange or strawberry preserves/spreads too.
Also, if you don't have a brie baker - wrap the brie/preserve combination tightly in a refrig. crescent roll dough (sealing all edges) and bake per instructions.
If you are looking for a brie baker, you can find them at Amazon, or I found a great source at this URL; http://www.emersoncreekpottery.com/ceramic-brie-bakers.shtml
Chicken Apple Salad Recipe
I'm a big fan of those 4.99 whole rotisserie chickens you can find at Costco or your local markets. I typically buy at least two or three of them at a time, debone them, separate the chicken meat and can get 1-2 meals out of each chicken. Below is a chicken salad recipe I use when I have a cup or so of extra chopped chicken and want a nice cold chicken salad for lunch.
1 to 2 c. chicken, chopped (white meat is best but can mix)
1 small sweet onion, chopped small
2 Apples (recommend Fuji), chopped relatively small chunks
1 to 2 tbsp of Mayo
Fresh ground pepper
Optional: add a dash of Curry Powder for a unique twist on this.
1 to 2 c. chicken, chopped (white meat is best but can mix)
1 small sweet onion, chopped small
2 Apples (recommend Fuji), chopped relatively small chunks
1 to 2 tbsp of Mayo
Fresh ground pepper
Optional: add a dash of Curry Powder for a unique twist on this.
Summer Squash Skillet Saute Recipe
You know the old adage that everything is better with bacon, well this is just another example of that fact.
I'm not even sure when this came into my culinary repertoire but every time I've served this to family and friends they rave about it. It's simple yet hearty.
Ingredients:
2-3 slices of bacon, chopped into small pieces (vary as desired but don't use turkey bacon for this one)
3-5 Yellow Summer Squash, diced
1 onion, chopped
2-3 Tomatoes, chopped (and I prefer plum/Roma's and deseeded - but you can use any variety)
1 can of corn, drained (optional)
In a skillet, cook the chopped bacon (not quite to crunchy).
Add onions and saute until beginning to get soft (don't brown)
Add squash and saute until getting soft (can speed this up with a lid - to steam them a bit)
Add tomatoes and can of corn and cook until tomatoes are cooked/soft.
We often omit the corn to avoid the extra carbs/calories but it's a nice addition either way.
Serve immediately.
I'm not even sure when this came into my culinary repertoire but every time I've served this to family and friends they rave about it. It's simple yet hearty.
Ingredients:
2-3 slices of bacon, chopped into small pieces (vary as desired but don't use turkey bacon for this one)
3-5 Yellow Summer Squash, diced
1 onion, chopped
2-3 Tomatoes, chopped (and I prefer plum/Roma's and deseeded - but you can use any variety)
1 can of corn, drained (optional)
In a skillet, cook the chopped bacon (not quite to crunchy).
Add onions and saute until beginning to get soft (don't brown)
Add squash and saute until getting soft (can speed this up with a lid - to steam them a bit)
Add tomatoes and can of corn and cook until tomatoes are cooked/soft.
We often omit the corn to avoid the extra carbs/calories but it's a nice addition either way.
Serve immediately.
Baby Back Bliss... Oven Rib Recipe
Several years ago my Mom, some sisters and I went to the Southern Women's show at the convention center. Amidst the beauty, jewelry, home decor, gardening booths there were a host of cooking/culinary related booths that stopped us in our tracks. One was a regional merchant promoting a new meat rub "Butt Rub." The name caught our eye and in addition to being the butt (yep, like pork butt) of some quick witted jokes drew us in to the booth. With very little hesitation we walked out with approximately $20 worth of the humorously named rub. All I can say is I have shelves full of spices, including several jars of spice rubs just for roasting/grilling meats but this Butt Rub is phenomenal! So here's the scoop on my favorite use of the Butt Rub...
Needed:
2-3 lb slab of meaty baby back ribs (if you are in N.Florida/Jacksonville area get them at Tillman's)
Olive Oil
Butt Rub
Heavy Duty Foil
Preheat oven 450F.
Rinse and dry the slab of ribs.
Lightly rub/coat the dried ribs with olive oil.
Butt Rub all over the ribs - top, bottom, sides (a little goes a long way but sprinkle all over)
Completely wrap and tightly seal the foil around the slap.
Place wrapped ribs (bones facing up) on middle/lower rack in oven. Cook at 450 for the first ~45 minutes then bump oven down to 350 and cook for another 2-2.5 hrs.
Take out of the oven and carefully (watch steam will rush out) cut foil open.
If not eating immediately these will keep warm in the foil for at least 45 minutes after removing them from the oven - just keep them sealed well.
Ribs will be amazing, falling off the bone.
Some people add a BBQ sauce but they are so good with just the Butt Rub spice that is completely optional. If you add sauce you can thow them back in the oven or on a grill briefly to warm the sauce on them.
One of the best Butt Rubs you'll ever have!
For Grillmasters.. I should note my step-father Ashley uses Butt Rub on the roasts and ribs he does on his grill and they too are pretty amazing.
You might be able to find Butt Rub at your local market/butcher but if not see the Butt Rub website link on my home page.
Needed:
2-3 lb slab of meaty baby back ribs (if you are in N.Florida/Jacksonville area get them at Tillman's)
Olive Oil
Butt Rub
Heavy Duty Foil
Preheat oven 450F.
Rinse and dry the slab of ribs.
Lightly rub/coat the dried ribs with olive oil.
Butt Rub all over the ribs - top, bottom, sides (a little goes a long way but sprinkle all over)
Completely wrap and tightly seal the foil around the slap.
Place wrapped ribs (bones facing up) on middle/lower rack in oven. Cook at 450 for the first ~45 minutes then bump oven down to 350 and cook for another 2-2.5 hrs.
Take out of the oven and carefully (watch steam will rush out) cut foil open.
If not eating immediately these will keep warm in the foil for at least 45 minutes after removing them from the oven - just keep them sealed well.
Ribs will be amazing, falling off the bone.
Some people add a BBQ sauce but they are so good with just the Butt Rub spice that is completely optional. If you add sauce you can thow them back in the oven or on a grill briefly to warm the sauce on them.
One of the best Butt Rubs you'll ever have!
For Grillmasters.. I should note my step-father Ashley uses Butt Rub on the roasts and ribs he does on his grill and they too are pretty amazing.
You might be able to find Butt Rub at your local market/butcher but if not see the Butt Rub website link on my home page.
Culinary Reads... The Cookbook Addiction
For years I've had an addiction to cookbooks.
I can't go by a book store, Williams and Sonoma, Marshall's, yard sale or anywhere that has a stack of books without scrounging for and browsing cookbooks. I can spend hours doing this.
It brings me such joy to hold them, flip through them, read the recipes - constructing the recipes in my mind/on my tastebuds as I speed read them. I love the cookbooks that have attitude, a plot if you will and some commentary - of course pictures are great too - particularly those that have cool presentation ideas. Invariably I go home with a stack.
Perhaps the funniest thing about this addiction is that I don't use cookbooks a lot for actually cooking - I use them for ideas, cooking time references, spice usage insights and quite frankly just find pleasure in reading them. Some people (and unnamed sisters) can curl up with a "Harlequin" romance, Daniel Steele, Anne Rice book but me... I curl up on the couch with cookbooks and get lost in them just as much as someone with a novel.. somewhere between appetizers and entrees.
Recently, perhaps out of necessity, I've had to hold myself back from acquiring new hand-held cookbooks. Whether it's due to running out of shelf space to put them on or just my realization as I get older that one can only have so many cookbooks I've been seeking out alternate fixes for my addiction. Luckily, with internet access or one of the dozens of surprisingly intuitive virtual "cookbook" downloadable apps for the smart phone I can get my fix virtually anywhere, anytime.
What I've found is that while I read the "hand-held" cookbooks more for pleasure, these virtual/digitally accessible cookbooks I actually DO use for recipes and direct instruction.
After a long day, perhaps while commuting home, just before leaving work or w/in minutes of coming through the front door I can pull up a recipe in minutes based on what I have handy or happened to thaw that day. See my blog home page for a few of my favorite "hit and run" recipe websites and/or Apps (I use iPhone but know many of these are available on other mobile devices). They simplify your life, help you make more efficient decisions on how to use ingredients you have on hand and can save a ton of time... not to mention on these digital channels you can get pretty good, often very candid commentary from people who have tried the recipes and get a bunch of ideas on improving them. Gotta love them!
If you too are a cookbook addict, recipe junkie and haven't crossed the line to using websites or apps to get your fix - you are missing out - come join the fun.
If you have favorite culinary websites or Apps that you find useful - please feel free to share/blog here about them.
I can't go by a book store, Williams and Sonoma, Marshall's, yard sale or anywhere that has a stack of books without scrounging for and browsing cookbooks. I can spend hours doing this.
It brings me such joy to hold them, flip through them, read the recipes - constructing the recipes in my mind/on my tastebuds as I speed read them. I love the cookbooks that have attitude, a plot if you will and some commentary - of course pictures are great too - particularly those that have cool presentation ideas. Invariably I go home with a stack.
Perhaps the funniest thing about this addiction is that I don't use cookbooks a lot for actually cooking - I use them for ideas, cooking time references, spice usage insights and quite frankly just find pleasure in reading them. Some people (and unnamed sisters) can curl up with a "Harlequin" romance, Daniel Steele, Anne Rice book but me... I curl up on the couch with cookbooks and get lost in them just as much as someone with a novel.. somewhere between appetizers and entrees.
Recently, perhaps out of necessity, I've had to hold myself back from acquiring new hand-held cookbooks. Whether it's due to running out of shelf space to put them on or just my realization as I get older that one can only have so many cookbooks I've been seeking out alternate fixes for my addiction. Luckily, with internet access or one of the dozens of surprisingly intuitive virtual "cookbook" downloadable apps for the smart phone I can get my fix virtually anywhere, anytime.
What I've found is that while I read the "hand-held" cookbooks more for pleasure, these virtual/digitally accessible cookbooks I actually DO use for recipes and direct instruction.
After a long day, perhaps while commuting home, just before leaving work or w/in minutes of coming through the front door I can pull up a recipe in minutes based on what I have handy or happened to thaw that day. See my blog home page for a few of my favorite "hit and run" recipe websites and/or Apps (I use iPhone but know many of these are available on other mobile devices). They simplify your life, help you make more efficient decisions on how to use ingredients you have on hand and can save a ton of time... not to mention on these digital channels you can get pretty good, often very candid commentary from people who have tried the recipes and get a bunch of ideas on improving them. Gotta love them!
If you too are a cookbook addict, recipe junkie and haven't crossed the line to using websites or apps to get your fix - you are missing out - come join the fun.
If you have favorite culinary websites or Apps that you find useful - please feel free to share/blog here about them.
Pressure Cookers, add one to your list of kitchen essentials
Some people collect nicknacks, hats, pets, various kitchen gadgets (that's me), buttons, silver pins... you name it... but perhaps one of the most unusual collections I've heard of is one of pressure cookers. Yep, you guessed it, this of course is a cherished family member that has taken up this unique collection quest. Years ago my Daddy started collecting pressure cookers. I'm not quite sure when but given the collection numbers in the dozens it's been a while. He has pressure cookers that are over a century old of all materials, shapes and sizes. He even has one that looks like it could be used on the Space Shuttle... or perhaps a miniature model of a space craft.
I joke about this collection but years ago he gave me my fist semi-antique pressure cooker. I know what you are thinking... "I think my Grandma or Mom had one, aren't they dangerous, what exactly do they do, how do they work, and most importantly why would I possibly need one?" Let me tell you something, if you don't have one and haven't used one you don't know what you are missing!
So, let's anwer your questions:
a) Yes, your Mom or Grandma probably did have one
b) Regarding danger... as with all kitchen gadgets, knives, hot ovens, plugged in mixers... all are potentially dangerous if not used properly and with care. Yes the old (from pre 1960) had potential to be "dangerous" if not used properly but the new ones have the appropriate safety features built in.
c) What do they do.. well they use pressure and heat to cook frozen and thawed foods very fast while retaining moisture and flavor
d) Why do you need one... life is too short is the primary reason! Using a pressure cooker probably saves me an hour a week which in a year is over 2 days in the kitchen.
Throughout my blog I'll add some recipes and tips on using a pressure cooker to make your culinary life easier and take minutes to hours off of prep-cooking times.
If you don't have one yet, consider it.
Ask your Grandma, Mom what they think about how they simplified cooking.
If you have favorite pressure cooker recipes - share them here!
I joke about this collection but years ago he gave me my fist semi-antique pressure cooker. I know what you are thinking... "I think my Grandma or Mom had one, aren't they dangerous, what exactly do they do, how do they work, and most importantly why would I possibly need one?" Let me tell you something, if you don't have one and haven't used one you don't know what you are missing!
So, let's anwer your questions:
a) Yes, your Mom or Grandma probably did have one
b) Regarding danger... as with all kitchen gadgets, knives, hot ovens, plugged in mixers... all are potentially dangerous if not used properly and with care. Yes the old (from pre 1960) had potential to be "dangerous" if not used properly but the new ones have the appropriate safety features built in.
c) What do they do.. well they use pressure and heat to cook frozen and thawed foods very fast while retaining moisture and flavor
d) Why do you need one... life is too short is the primary reason! Using a pressure cooker probably saves me an hour a week which in a year is over 2 days in the kitchen.
Throughout my blog I'll add some recipes and tips on using a pressure cooker to make your culinary life easier and take minutes to hours off of prep-cooking times.
If you don't have one yet, consider it.
Ask your Grandma, Mom what they think about how they simplified cooking.
If you have favorite pressure cooker recipes - share them here!
Meatloaf Miracle in Minutes
In the world of comfort foods meatloaf of course holds a special status. A little bread, spices, a good ground meat and a few extra things and it can be as simple or elegant as you want.
Below is a base recipe that you can pull off very easily and fast. I've tried it with several different meats and for several different friends and it always is a hit. Using the Stove Top Stuffing handles the bread and spices requirement for meatloaf nicely.
1 to 2 lbs of ground meat (turkey, chicken, beef all work great but this is particularly good with ground turkey)
1 or 2 eggs depending on how much meat you use
Stove Top Stuffing Box Mix (any flavor/type but avoid cornmeal base); I like Chicken or Savory Herb - use roughly a cup, a cup and a half of stuffing per pound of meat used.
1/4 cup milk
1 tsp worcesterchire sauce (optional; add if you have available)
Bacon (optional)
1/4 cup chicken broth (optional)
Soften Stuffing Mix with the milk.
Mix all of the above together well, except for bacon.
Mold into a loaf.
Wrap with bacon slices if desired(optional).
Cook 350 for at least an hour until done; cooking time may vary based on how much meat you used and size of loaf. The beauty of this recipe is no salt, no addl breadcrumbs needed - the Stove Top does it all.
TIP: After the first 30 minutes if you wish a slightly more moist meatloaf pour in the chicken broth and flip the meatloaf for the remainder of the cooking time it will be more tender.
I mix this up sometimes and a 1/4 cup finely chopped onions, some garlic or sometimes small can of green chilies.
Enjoy!
Below is a base recipe that you can pull off very easily and fast. I've tried it with several different meats and for several different friends and it always is a hit. Using the Stove Top Stuffing handles the bread and spices requirement for meatloaf nicely.
1 to 2 lbs of ground meat (turkey, chicken, beef all work great but this is particularly good with ground turkey)
1 or 2 eggs depending on how much meat you use
Stove Top Stuffing Box Mix (any flavor/type but avoid cornmeal base); I like Chicken or Savory Herb - use roughly a cup, a cup and a half of stuffing per pound of meat used.
1/4 cup milk
1 tsp worcesterchire sauce (optional; add if you have available)
Bacon (optional)
1/4 cup chicken broth (optional)
Soften Stuffing Mix with the milk.
Mix all of the above together well, except for bacon.
Mold into a loaf.
Wrap with bacon slices if desired(optional).
Cook 350 for at least an hour until done; cooking time may vary based on how much meat you used and size of loaf. The beauty of this recipe is no salt, no addl breadcrumbs needed - the Stove Top does it all.
TIP: After the first 30 minutes if you wish a slightly more moist meatloaf pour in the chicken broth and flip the meatloaf for the remainder of the cooking time it will be more tender.
I mix this up sometimes and a 1/4 cup finely chopped onions, some garlic or sometimes small can of green chilies.
Enjoy!
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